Easy Fall Off the Bone Oven-Baked Ribs

These are the best ribs! Slow, low cooking is our secret to bringing baked ribs down. Some people think ribs should be left to the “masters of the pit,” that’s just not true. Baking ribs in the oven is very simple. All you need is time: 95% of the time in the recipe is sitting back and relaxing while the ribs cook. Let’s do this! Switch to the baked ribs recipe

bony rib waste

Our No. 1 insider tip for tender ribs

The best and most foolproof way to ensure your ribs fall off the bone is to cook them covered in the oven on low. We cook our ribs in a 275°F oven for two to three hours. This easy method guarantees tender ribs!

Baked tender ribs

We learned how to bake ribs with Steamy Kitchen and we’ve never looked back! So we suggest you make the ribs, pick a favorite movie, pop a beer and relax until you’re done.

These baked ribs are so easy, all it takes is time. We cook the ribs before adding the sauce and coat them with our favorite barbecue sauce after cooking.

You can use the barbecue sauce suggested in the recipe below (it’s super easy to make), your favorite store-bought sauce, or your own.

We use a similar sauce to make these BBQ Chicken Wings. You can also season the ribs with your favorite barbecue marinade. We keep our ribs simple in the video and only use salt and pepper, but you can always add more flavor with a spice mix.

Adam’s advice: remove the membrane

For the most tender ribs, remove the thin membrane covering the grill. It can be a little chewy when cooked, and since we like ribs that fall off the bone, the membrane needs to come off. The butcher may have already removed it, but just in case, here’s how to make it yourself.

To remove it, gently slide a knife under the membrane, and then use your fingers to separate the membrane from the bones. If it’s slippery or difficult to remove, use a dishcloth to grab and pull.

Remove membrane for tender ribs
Removing the membrane creates tender, sagging ribs.

As I mentioned earlier, the butcher or store where you bought your ribs may have already removed the membrane. Less work for you!

Also remember that removing the membrane is optional, some people prefer ribs with the membrane intact. For ribs with a little bite or bite, leave the membrane alone. Up to you!

Quick synopsis: How to cook ribs in the oven

Of all the pork recipes featured on Inspired Taste, these ribs are the most popular (this recipe for juicy stir-fry pork chups comes in second). The recipe for whole ribs is below, but here’s a quick rundown of the method we use in our kitchen:

  1. Remove the membrane (remember that this will guarantee the fall of the bone ribs).
  2. Season both sides generously with salt and pepper. It’s also a great opportunity to add more flavor with your favorite spice mix.
  3. Cover the ribs with aluminum foil.
  4. Cook the ribs over low heat (275°F) for 2 ½ to 4 hours or until tender.
  5. Coat the baked ribs with barbecue sauce, then broil (or grill) the ribs for a few minutes until the sauce is caramelized.

Sweet and spicy BBQ sauce

You can use any barbecue sauce you like, but we like to cook our sweet and tangy sauce quickly, it only takes a few minutes. Combine ketchup, brown sugar, hot sauce (like Sriracha), and condiments. We have revealed how to do this in the recipe.

I like to make a double batch of salsa and store it in the fridge. It takes up to 5 days. The sauce is perfect with chicken, on a burger or as a sauce for fries.

We make a similar sauce to top our grilled wings with brown sugar. Another option is our homemade Bacon Bourbon BBQ Sauce (it’s decadent and delicious!). We use this sauce for our bourbon bacon ribs.

Spread the sauce over the ribs.

What our readers say

If you don’t think our recipe will help you get the perfect baked ribs at home, check out what our readers are saying about the recipe! For more feedback see the comments section below.

“These are the best ribs I’ve ever had!” – Nickname

“It was my first time making ribs and it couldn’t have been easier or tastier.” – MB

“This is the best rib recipe I’ve found. It’s so easy and totally delicious! -Jackie

“Literally falls off the bone, gosh.” – Jessica

“OH MY GOD! Those ribs are amazing!” -Lupita

What to serve with ribs

We love these ribs. Here are some of our favorite side dishes:

You can’t go wrong with potatoes! I love our Creamy Potato Salad, but when I’m looking for something lighter, I reach for this Mayonnaise-Free Herbed Potato Salad. These crispy roast potatoes or even mashed potatoes are also great options. Here you have our recipes for mashed potatoes or mashed sweet potatoes.

Pasta salad is a favorite here. For a vegetable salad try our Easy Pasta Salad or for a creamier salad, I love this Easy Creamy Macaroni Salad.

When I serve heartier meat dishes, I like to accompany them with a large salad. Toss your favorite salads in a large bowl and serve them with one of these homemade dressings: honey mustard, creamy blue cheese, or try my favorite homemade ranch.

The most popular pork recipes

We have some pork recipes on the blog. Here are some of our most popular recipes:

At that time we contributed to it Betty Crocker. We share a similar version of this recipe with you. We liked it so much that we had to share an adapted version with you. Updated recipe originally posted September 2011. Since posting in 2011 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Easy to fall baked ribs

  • COOK

Gentle, slow cooking gently pulls these baked ribs off the bone. We like to add our sweet and tangy barbecue sauce to the ribs after they’re cooked, but use whatever you like best. For the most tender ribs, remove the thin membrane covering the back of the grate. Depending on where you bought the ribs, this may already be done for you. Otherwise, see the Notes section below for instructions.

FAQ: We call for ribs in the recipe, but other types of ribs (ribs, country, St. Louis) will work with this recipe. Cooking times should be similar, we recommend checking the ribs as they cook to see how they are progressing.

Frequently Asked Questions: Doubling or tripling the recipe below should not change the recipe method or cooking time. You may need to use two baking pans.

makes 4 servings

Watch us at the recipe

will need

pork ribs

2 to 2 1/2 pounds pork ribs

salt and black pepper

Sweet and spicy BBQ sauce

1 tablespoon olive oil

1/4 cup finely chopped onion

1/2 teaspoon ground cumin

1/2 cup ketchup, try our homemade ketchup recipe

1 tablespoon hot chili sauce (Siracha suggestion)

2 tablespoons light brown sugar

1 tablespoon apple cider vinegar

Salt and ground pepper to taste


  • prepare the ribs
  • Preheat the oven to 135°C.

    If the ribs still have the thin membrane covering the back of the grate, remove it. See how in the notes below.

    Generously season both sides of the ribs with salt and pepper. If using a seasoning mix, season the ribs with it now. Place the ribs, meat side up, in a large skillet or rimmed baking sheet. (You may have to cut the ribs in half to fit in the pan.)

    Cover the pan or baking sheet tightly with aluminum foil and cook until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are developing. The ribs are done when the meat is cooked through and tender.

    • make barbecue sauce
    • While the ribs are cooking, prepare the barbecue sauce. Heat the olive oil in a saucepan over medium heat.

      Add the onions and cook until soft and translucent, 5 to 8 minutes. Add cumin and cook for another 30 seconds.

      Add ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt, then cook for 2 minutes. Set aside to finish grilling the ribs.

      • End
      • Remove the ribs from the oven, discard the foil and coat both sides generously with barbecue sauce.

        Optional: Slide an oven rack near the top of the oven. Set the grill to high and grill the ribs for 3 to 4 minutes, until the barbecue sauce begins to caramelize. (Keep an eye on the ribs as they cook to keep the sauce from burning.)

        • Store and reheat
        • Store baked ribs in an airtight container in the refrigerator for up to 3 days. Wrap in foil or freezer paper and freeze in an airtight container for up to 3 months. Thaw in the fridge, then reheat.

          To reheat the ribs, wrap them in foil or parchment paper and place in a 300°F oven for about 30 minutes, until heated through. If you have leftovers, brush some extra sauce that has been heated over the ribs before serving.

Advice from Adam and Joanne

  • Remove the membrane: Place the ribs, meat side down, on a cutting board. Locate the thin membrane covering the grill. This membrane can be tough when cooked. To remove, gently slide a knife under the membrane and then use your fingers to separate the membrane from the bones. If it’s slippery or difficult to remove, grab it with a tea towel and pull it out.remove the membrane
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. We assume 4 servings. The information below includes barbecue sauce and 1 teaspoon of salt.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/2 grid / calories 433 / protein 26 grams / carbohydrates 13 grams / fiber 0g / total sugar 11 grams / total fat 30g / Saturated Fatty Acids 10g / cholesterol 107mg / sodium 694mg

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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